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Prized by the Aztecs, the cacao was ground into a drink and flavored with chiles and other ingredients. “Xocolatl” was often served during important ceremonies and was thought to improve one’s stamina and help fight fatigue. While not an exact recipe, the flavor echoes from those earlier and exotic times. This chocolate bark is studded with toasted pumpkin seeds, ancho chile, cinnamon, and cayenne pepper creating a nutty, seasonal, and spicy treat....

In this terrine, orange zest makes an appearance as well. I made this on a whim a week ago to help escape from the heat; an encore performance was demanded a few days later. Each recipe makes two terrines. (That’s four terrines for 3 people in 4 days.) So pretty too! Remove from the water and run a blunt knife along the edges of the pan to break the suction....

These Sweet Teriyaki Grilled Ham Steaks are perfect for when you are craving cooked ham but don’t want to purchase a huge spiral ham. These steaks are boneless, which is also great for holidays when you are only cooking for small families. You can make these with leftovers from a big cooked ham, or purchase actual pre-sliced ham steaks, which is what we did. We got these gigantic ones from Costco, they were Kirkland brand and came with three individually packaged, thick ham steaks....

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But sometimes I don’t have the energy to go to Costco for just-roasted chicken and I still want something fast and reliable. So I reach into the freezer and grab WestEnd Cuisine Grilled Mediterranean Style Chicken Skewers ($21.49 for a 14-pack, at least in Los Angeles, where I live)—I always stock up on this Costco find. That’s a mouthful of a name, and it’s also a mouthful of flavor. There are two packages with seven skewers each, which is an ideal amount for a couple, small family, or a single person (hello, me) who is meal prepping or wants a few variations of chicken in a week....

Most of the recipes in the book look ridiculously complicated, taking hours of preparation and needing ingredients that one might have difficulty finding even at Whole Foods. This one however, is simply turnips, potatoes, onions, stock, and butter. Unassuming, but surprisingly and exceptionally good, especially considering that the main ingredient is turnips. Don’t get me wrong, I love turnips. I have found however that most people don’t. There’s something about the blend of flavors in this soup that take the edge off of the bitter turnip flavor and produces a thick and creamy soup, yet without any cream....

Salt is unique in the culinary galaxy. It’s the only mineral we use in cooking. It’s also a vital nutrient, helping the body maintain the balance of its body fluids, and aiding in nerve and muscle function Without it, we die. Also, salt makes things taste good. Too much salt isn’t great for you or your food, but just enough salt makes food sing. This guide is to help you decide which salt to buy and how much of it to use....

Grits casserole was something my mom made when I was growing up. I’m from Ohio, which is not prime grits territory, but my parents were huge grits fans, and they always brought some back from summer vacations in South Carolina. If making a soufflé intimidates you, this is the perfect place to start, because it’s not meant to be an impressively fluffy tower. It’s simply a homey casserole, given a little lift with egg whites to make it more interesting....

This cheesy tortellini casserole is for those moments. It’s a bit like a baked lasagna—with pasta, cheese, tomato sauce—but a lot easier to put together. The Secret Is Frozen Cheese Tortellini Of course, the reason it’s so easy to assemble is that you are starting with already made cheese-filled tortellini, which can usually be found in the frozen food section of your grocery store (if not, frozen ravioli would also work)....

An egg cream may look like a milkshake, but the creaminess of the milk is less pronounced and diluted by the seltzer—it has a unique, fizzy, and light chocolate flavor. Why is it Called Egg Cream? No easy answer here. Some historians argue that “egg” in egg cream comes from the Yiddish word echt, which means genuine. Others claim it’s a variation of a drink that did use eggs and cream— both popular cocktail ingredients in the 19th century....

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This one cart always a line stretching out in front and around the corner with people waiting to get their mitts on classic street tacos, burritos, and grilled Mexican street corn (elotes) slathered in sauce. When we are far away from the lively celebrations of his hometown, my husband and I can relive the fun by grilling corn on the grill and making our own version of Mexican street corn in just a few minutes....

It’s one of those feed-a-lot-of-people comfort food salads that makes you look forward to leftovers. How to Use Leftover Ham in Ham Salad Put it in a sandwich (or a slider bun!), eat it plain, or add it to macaroni. The basic components of our favorite ham salad are ground or finely diced ham, sweet pickle relish (sweet works better than dill for ham, in my opinion), and hard-boiled eggs....

Here’s a tangy twist on the classic we know and love, a Mediterranean-style chicken salad with chopped poached chicken, lots of olives, capers, red onions soaked in red wine vinegar, and olive oil. Serve it straight, or toss it with some pasta! Or serve it in lettuce cups. If you want to be extra fancy, make little boats with a spoonful of this chicken salad in endive leaves. Endive tastes especially good with the salad’s olives, oil, and vinegar....

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What Are the Best Pork Chops? My favorite pork chops to cook with are bone-in, center-cut chops. Center-cut chops are how I usually see them labeled in the grocery store, but sometimes they are labeled ribs or loin chops. I prefer bone-in chops, because the bone makes it less likely for the pork to dry out while cooking, but boneless pork chops will work in this recipe too. Best Port for This Recipe Port wine is a sweet wine often enjoyed with dessert that comes from Portugal....

Here’s a shrimp and asparagus skillet recipe that scores high on all points. It only takes half an hour start to finish, and only uses one pan. And the taste? Wow! I was really surprised by this one. First you sauté onions and garlic, then add diced new potatoes with a little water, cover and let cook for a few minutes until the potatoes are almost cooked through. Then you add asparagus, cook a minute more, then shrimp with some lemon juice and zest....